Track 15 Gives Fall Cocktails More Range

Fall cocktail menus tend to arrive with a familiar cast of characters. Apple cider usually gets invited, cinnamon makes an appearance, and something somewhere ends up tasting like dessert. Bar Romolo at Track 15 keeps those colder-weather cues in the mix, but its new seasonal menu gives them more room to wander, pairing autumn staples with Earl Grey tea, bergamot, quince, Thai tea, mezcal, and enough coffee to keep Providence interested.

Beverage Director Jay Carr says the bar uses the change in seasons as a chance to rethink its drinks rather than simply swap in a few fall ingredients. “From twists on the classics to totally new creations, we hope guests enjoy our new fall lineup,” he says.

That approach shows up quickly in the Espress Line, where coffee-infused Grainger’s Organic Vodka meets Allen’s Coffee Flavored Brandy and Lil’ Rhody Cold Brew. The combination gives Rhode Island’s long-running affection for coffee milk-adjacent flavors a place at the bar without turning the drink into a nostalgia exercise.

Elsewhere, familiar fall fruit takes less expected routes. Grow a Pear combines vodka with spiced pear liqueur, pear, vanilla, and lemon, while Make It Make Quince brings gin together with quince liqueur, herbal Genepy, and lemon. Bergamot the Hoople moves even further from the standard autumn playbook with gin, Earl Grey tea, bergamot, and lemon.

Track 15 also refuses to treat frozen drinks as a summer-only decision. You Don’t Know Jack blends Minard’s Apple Cider with Applejack, cinnamon, nutmeg, and lemon, essentially giving cider season a blender. The richer Nutflix & Chill pairs peanut mezcal liqueur with triple-chocolate liqueur and oat milk, while A Currant Affair keeps things lighter with black currant, bergamot, prosecco, soda, and lemon.

With seven Rhode Island-run food concepts surrounding Bar Romolo, the menu also leaves plenty of room to build dinner around whichever cocktail wins out. Visit Track15RI.com for menus, hours, and more information.